DP
Tarun Pal Singh
Central Institute for Research on Goats, National Research Centre on Yak, Indian Veterinary Research Institute
0000-0001-7589-3382
Employment
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Central Institute for Research on Goats Scientist2021 - Present
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National Research Centre on Yak Scientist2017 - 2021
Education
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Indian Veterinary Research Institute Ph.D.2014 - 2017
Projects & Funding
Projects & funding information is unavailable.
Publications (11)
- Effect of fermentation with sprouted millet flours on the amino acid and fatty acid composition and storage stability of goat milk beverages Save
- Study on the oxidative stability and culture viability of goat frozen yoghurt during extended storage Save
- Characterization of lipid composition and physicochemical properties of clarified yak milk fat Save
- Phytochemical characterization and quality evaluation of stirred goat milk yoghurt with added fruit and vegetable puree during storage Save
- Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt Save
- Yak milk and milk products: Functional, bioactive constituents and therapeutic potential Save
- Fatty acid and amino acid profiling, antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening Save
- In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls Save
- Predictive modeling for physicochemical and microbial quality assessment of vacuum‐packed yak milk paneer under various storage temperatures Save
- Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions Save